JP2011515077A - ふすま製品の製造方法 - Google Patents
ふすま製品の製造方法 Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
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- C12Y—ENZYMES
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Abstract
Description
1.穀類ふすまを予備処理してベータグルカンを穀類ふすまから取り出す工程,
2.穀類ふすまを熱機械的に加工処理し,澱粉を分解する酵素の有無にかかわらずベータグルカンを分解する酵素と接触させる工程,
3.前記酵素を失活させる工程,
4.生成物を乾燥し,任意に粉砕する工程
ベータグルカンを乾式粉砕によって取り出し,水分が9重量%である予備処理したオート麦繊維(Suomen Viljava Oy社製 OBC NEF 18)をClextral BJ72装置(120cm)によって押し出した。押出装置中のふすまの水分は54重量%,温度は60〜70℃であった。スクリューの速度は120rmpであった。Econase(登録商標) Ce酵素を添加した水とともに一時間に1.1リットル/トンの速度で押出装置の前部へ投与した。
例1で得られた製品と、参照として予備処理したオート麦繊維(国際特許出願公開WO2004/099257に記載された製品)とを,オート麦繊維を含有する混合物における水溶液中のベータグルカン含有量が0.75重量%となるように水と混合した。この混合物を、pH6.9に調整し、37℃の温度で2時間保温した。この期間中,粘度の変化を追跡した(Tappy,L.,Gugolz,E. and Wursch,P.,Diabetes Care 19,831-834 (1996))。粘度測定は,Bohl VOR 88 レオメーターによって行った。この混合物からせん断速度42l/秒で時間(15〜120分間)の関数としての粘度の変化を測定した(図3)。例1に係る製品の粘度が約100mPas以下であることを観察した。
アルファーアミラーゼをセルラーゼ酵素と共に添加することにより,β−グルカンの伸展性を処理コストを著しく削減する単一押出で低減することができる。
ベータグルカン20重量%を有するオート麦ふすま又はベータグルカン18重量%を有する大麦ふすまを,毎時300kgの速度で予備処理に供給した。予備処理を微粉砕又は加工手段によって行うので,粒子の少なくとも95%が150μm未満であった。熱機械加工処理を,水分が45重量%で温度が約65℃である前記例の装置による押出によって行った。
(パスタ用途)
工業的パスタ製造試験を下記表1ダイヤグラムで示される手法で設定した。品種がセモリナである通常の又は熱処理した小麦を本発明に係る方法により製造した非伸展性オート麦ふすま10又は20%と混合することによりパスタを作製した。
試運転規模のミートボールを下記表のレシピに従って作成した。
Claims (32)
- 穀類ふすまを予備処理して、穀類ふすまからベータグルカンを取り出す工程と,
穀類ふすまを熱機械加工処理して、可塑性の塊を該穀類ふすまから形成する工程と,
前記塊を澱粉を分解する酵素の有無にかかわらずベータグルカンを分解する酵素と接触させる工程と,
かかる酵素を失活させる工程と,
ふすまを乾燥させ,任意に粉砕する工程
とを備えることを特徴とするベータグルカンを含有する穀類ふすま製品を製造する方法。 - 前記予備処理工程において,穀類ふすまを機械的エネルギーによって粒子に粉砕し,該粉砕に関連して,少なくとも非澱粉性多糖類を含有する材料の細胞の主要部分が損傷されることを特徴とする請求項1に記載の方法。
- 前記予備処理工程において,穀類ふすまを粒径200μm以下,好適には100μm以下に粉砕することを特徴とする請求項1又は2に記載の方法。
- 前記予備処理工程での粉砕を押出又は微粉砕によって行うか,又はふすまの分離処理における微粉砕によって行うことを特徴とする請求項1〜3のいずれか一項に記載の方法。
- 前記熱機械加工処理工程が押出又は膨張プロセスであることを特徴とする請求項1〜4のいずれか一項に記載の方法。
- 前記熱機械加工処理を二段階で行うことを特徴とする請求項1〜5のいずれか一項に記載の方法。
- 前記熱機械加工処理工程での穀類ふすまの水分が20〜65重量%,典型的には20〜60重量%であることを特徴とする請求項6に記載の方法。
- 前記熱機械加工処理工程での温度が40〜70℃,典型的には50〜65℃の範囲内であることを特徴とする請求項6又は7に記載の方法。
- 前記熱機械加工処理工程と前記酵素の失活工程間に,酵素がβ-グルカンを加水分解する滞留工程があることを特徴とする請求項6〜8のいずれか一項に記載の方法。
- 前記滞留工程において,前記塊の水分が約20〜65重量%,温度が約40〜65℃及び滞留時間が約10分間〜2時間であることを特徴とする請求項6〜9のいずれか一項に記載の方法。
- 前記熱機械加工処理を一段階で行うことを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記熱機械加工処理工程において,穀類ふすまの水分が40〜65重量%,典型的には45〜55重量であることを特徴とする請求項11に記載の方法。
- 前記熱機械加工処理工程において,温度が50〜70℃,典型的には60〜68℃の範囲内であることを特徴とする請求項11又は12に記載の方法。
- 前記滞留工程において,前記塊の水分が約40〜65重量%,温度が約50〜70℃及び滞留時間が約30秒間〜2分間であることを特徴とする請求項11〜13のいずれか一項に記載の方法。
- 前記熱機械加工処理工程において,ベータグルカナーゼを含有する酵素又はそれらを含有する材料を使用することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記酵素を,処理すべきふすま1トン当たり約1×106〜1000×106ベータグルカナーゼ単位・時の量で投与することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記ベータグルカナーゼを含有する酵素に加えて,アルファーアミラーゼを含有する酵素又はそれらを含有する材料を熱機械加工工程において使用することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記酵素を押出装置又は膨張装置によって失活することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記酵素を熱によって失活することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記失活工程における温度が90〜130℃,好適には約95℃であり,水分が20〜65重量%の範囲内であることを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記乾燥工程において,前記塊を5〜14重量%,好適には12重量%以下,より好適には8重量%以下の含水量に乾燥することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記乾燥工程後,ふすまを所望の粗さに粉砕することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記処理する穀類ふすまを,オート麦,大麦又はライ麦の穀粒もしくはそれらの断片から部分的に又は完全に形成することを特徴とする前記請求項のいずれか一項に記載の方法。
- 前記穀類ふすまが15〜40重量%のベータグルカンと5〜35重量%の澱粉とを含有することを特徴とする請求項23に記載の方法。
- 水環境中で実質的に非伸展性構造を有することを特徴とする請求項1〜24のいずれか一項に記載の方法によって提供されるベータグルカンを含有する穀類ふすま製品。
- 前記ベータグルカンの含有量が約0.75重量%である際に,200mPas以下の粘度を有することを特徴とする請求項25に記載の製品。
- 10〜800l/sのせん断速度における粘度の変化が150mPas以下であり,β−グルカン含有量が0.75重量%であることを特徴とする請求項25又は26に記載の製品。
- 水を含有する食料品への請求項25〜27のいずれか一項に記載の製品の使用。
- 水を使用して製造する食料品への請求項25〜27のいずれか一項に記載の製品の使用。
- 前記食料品中のふすま製品の量が1キロ当たり約3〜150グラムであることを特徴とする請求項28又は29に記載の使用。
- 化粧品への請求項25〜27のいずれか一項に記載の製品の使用。
- 医薬製品への請求項25〜27のいずれか一項に記載の製品の使用。
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PCT/FI2009/050177 WO2009109703A1 (en) | 2008-03-04 | 2009-03-04 | Method of producing a bran product |
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JP2013226080A (ja) * | 2012-04-26 | 2013-11-07 | Nisshin Flour Milling Inc | 麺類 |
JP2015084687A (ja) * | 2013-10-29 | 2015-05-07 | 株式会社えんばく生活 | えん麦のふすま由来の食品組成物およびその製造方法 |
JP2015527068A (ja) * | 2012-08-24 | 2015-09-17 | エタブリスマン ジ スフレEtablissments J.Soufflet | β‐グルカンに富む水性食品組成物 |
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US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
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US8574644B2 (en) * | 2008-11-04 | 2013-11-05 | The Quaker Oats Company | Soluble oat flour and method of making utilizing enzymes |
US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
US8945642B2 (en) * | 2010-09-15 | 2015-02-03 | Ike E. Lynch | Nutritionally enhanced isolate from stabilized rice bran and method of production |
CA2830966C (en) | 2011-03-21 | 2016-04-19 | Pepsico, Inc. | Method for preparing high acid rtd whole grain beverages |
US10092016B2 (en) | 2011-07-12 | 2018-10-09 | Pepsico, Inc. | Method of preparing an oat-containing dairy beverage |
CH705981A1 (de) * | 2012-01-12 | 2013-07-15 | Dr Med Thomas Lacina | Niedrigkalorische Teigwaren und Verfahren zu deren Herstellung. |
EP3240425A1 (en) | 2014-12-29 | 2017-11-08 | Intercontinental Great Brands LLC | Enzymatic bran and germ flavor and texture improvement |
US20170275662A1 (en) | 2016-03-22 | 2017-09-28 | The Quaker Oats Company | Method and Apparatus for Controlled Hydrolysis |
US11172695B2 (en) * | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
ES2948582T3 (es) | 2016-04-01 | 2023-09-14 | Nestle Sa | Ingrediente para productos alimenticios |
WO2017191109A1 (en) | 2016-05-02 | 2017-11-09 | Carlsberg Breweries A/S | Beverages containing barley beta-glucan |
FI20215040A1 (fi) * | 2021-01-13 | 2022-07-14 | Boltsi Oy | Kaurapasta ja tuotepakkaus |
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FI20085205A0 (fi) | 2008-03-04 |
FI20085205A (fi) | 2009-09-05 |
US20110065666A1 (en) | 2011-03-17 |
WO2009109703A1 (en) | 2009-09-11 |
FI120617B (fi) | 2009-12-31 |
NZ587408A (en) | 2011-07-29 |
US8742095B2 (en) | 2014-06-03 |
AU2009221026A1 (en) | 2009-09-11 |
EP2252158A1 (en) | 2010-11-24 |
CA2717784A1 (en) | 2009-09-11 |
AU2009221026B2 (en) | 2014-07-10 |
CA2717784C (en) | 2016-04-26 |
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